Plan a perfect party
Dec 8 2006 By The Journal
With thousands of us hosting Christmas Parties, we give an ultimate guide to making sure your bash goes with a bang.
It's that time of year when Christmas party invites start to stack up on the tinsel-trimmed mantelpiece - but if you're hosting your own festive bash, there's both work and play ahead. Whether it's a small gathering or a shindig with all the added extras, hosting a party is a great way to celebrate the festive season with friends and family.
"Putting together any event can be daunting," says Kim Einhorn, party expert and co-founder of Theme Traders.
"The further you get into the planning procedure, the more you realise the challenges to be met. Think about the entertainment and music, performers and timings. Consider the design for the party and the style of food - canapes, buffet or silver service? Most of all, make sure it is fun."
But how do you go about decking the halls and throwing a sparkling Christmas party that puts Elton John to shame?
ROLE OF HOST
You don't need a degree in party planning to host a Christmas bash, but you need more than cheap crackers and mulled wine to make your guests rave about your merrymaking for months to come. Organisation and careful planning are key to a great get-together.
Einhorn has this advice: "Organise everything in advance and have a very detailed checklist, timetable and to-do list all the way through the organisation stages. Make sure you are very thorough about details, constantly update your lists and keep all the papers together in a file for quick reference."
But don't make the mistake of wiling away your party time fretting in the kitchen or running around like a headless chicken.
"It is certainly going to be more fun for you and your guests if you have time to circulate and talk to them," Einhorn says.
"Be a guest at your own party," she advises.
"Be dressed and ready two hours in advance, have a glass of champagne, walk around admiring the decor and food, and really relax."
PARTY TIPS TO PLEASE: SETTING BUDGETS
"Budgets are the guiding light for the party," says Einhorn. "You need to know from the start the level of money that you want to spend on your event. Set the budget in advance so you do not have to cut back later on things that you may have set your heart on and you feel are very important."
FOOD GLORIOUS FOOD
"It must look gorgeous, be appetising and taste delicious," Einhorn says.
"Always have alternatives for vegetarians, guests with religious principles and those with special diets. Canapes are always nice, but make sure that whoever is serving them knows what they are in advance as some guests are sure to ask. Do make it clear on the invite whether you are feeding them!"
TOP TABLES
"If your buffet or meal has no theme, you can create a stunning looking design with simple twinkling lights and glowing cubes set in glasses," Einhorn suggests. "Make sure if you have lots of guests, that you have several separate buffet points and there is no possibility you will end up with one boring long queue!"
DRINK UP
"Champagne, wine and water are great to offer guests as they come in, or add cocktails to the tray to definitely start the ball rolling," Einhorn advises.
"If you are having a sit-down meal the choice of wines is endless, some hosts carefully select a choice of different wines to accompany each course, others simply choose a good red and white wine and stick to them."
DANCING DIVAS
"Everyone loves dancing, whether it is a disco, a band, a jukebox or sound system, after a few drinks their foot starts tapping," Einhorn says. "It is generally best to start the dancing after a meal. As a rule of thumb start the dance music fast and end the evening with slow dancing. Keep an eye on the mood of the guests and the music playing or you may end up with a deserted dance floor."
PARTY POWERS
There's a fine line between a Christmas party where guests are dancing on the ceiling or climbing the walls to make a quick getaway. Carol Richardson of Confetti.co.uk has this advice for a tip-top party:
* Do greet everyone as they arrive - it is a small gesture which will mean a lot.
* Do get yourself ready in plenty of time and don't be distracted by any domestic issues.
* Do ensure your guests are looked after, that their glasses are full, they know where their coats are etc.
* If someone is on their own DO make the effort to introduce them to others.
* Do pace yourself - serve the food an hour or so in and think about the choice of music to keep a change of pace.
* Be generous - if you can only afford so much food or drink then invite fewer guests - don't scrimp and save on the food and drink.
* Do served mulled wine for a festive cosy feel and don't forget to offer plenty of non alcoholic options.
* Do smile. Look as though you are enjoying yourself and everyone else will too!
Party SUPPLIES
There are many farm shops around the region in addition to these individual suppliers.
Oils, cheese and condiments
* Finest quality olives and olive oil
Olive Oil Imports, Matfen, (01661) 886755.
* Herb plants, condiments.
Garth Cottage Nursery, (01609) 777233.
* Mustard, sauces, chutney, oils and vinegars.
Dandons Pickled and Spiced, (0191) 478-7671.
* Mustard, chutney, pickle and jams.
Wynbeech Homemade, (01661) 852593.
* Handmade Cheese
Northumberland Cheese Company, (01670) 789798.
Cakes and sweets
* Cakes and puddings.
Blaydon, (0191) 414-1180.
* Cakes and Confectionery.
Cottage Rooms, (01434) 344376.
* Cakes, Pies and Puddings.
Elizabeth's Home Made Fayre, (01661) 835515.
* Sweets.
Fox's Confectionery, (0191) 413-6897.
* Fruit and Sandwich Cakes and Scones.
Jenkins & Hustwit Ltd, (01388) 605005.
* Jams, Marmalades, Curds etc.
JR Jams, (0191) 242-3663.
* Luxury Fudge.
Northumbria Fudgery, (01388) 664003.
Meat
* Turkey, chicken, beef, pork, gammon, sausages
Broom Mill Farm, (01388) 834564.
* Organic beef, pork, Blackface lamb, chicken, game and sausages.
Northumbrian Quality Meats, (01434) 270184.
* Middle White Pork, Aberdeen Angus Beef, Lamb, sausages and trimmings.
Ravensworth Grange farm, (0191) 487-7221, ann@gray8984.fsnet.co.uk
* Free range poultry, eggs, turkeys, puddings
Burtree House Farm, (01325) 463521.
* Lamb cuts, joints, Koftas.
Middle May Lamb, (01661) 872825.
* Pork, Lamb, Bacon and Gammon.
Moorhouse Farm, (01670) 789016.
* Game, Savoury and Vegetable Pies and Quiche.
North Country Lass, (0191) 378-0838.
* Beef and Lamb
Westholme Farm Meats, (01833) 638443.
Boozy SORBET
Treat your party guests to a boozy-drink-come-sorbet, created by Michael Harwood for his new book Miniature Feasts [Book Guild, £16.95].
To serve 12 he uses: 1/2 cantaloupe melon, 1/2 honeydew melon, 1/4 small watermelon; 12 shots vodka.
Method: With a melon baller scoop out 12 balls from each melon and thread three balls onto each wooden skewer. Place each `kebab' into a shot glass. Carefully pour over a shot of vodka onto each and place on a tray. Put the tray into the freezer for one hour until icy cold and serve immediately.
Festive recipes
ON behalf of party guests everywhere, a plea - banish boring sausages on sticks, sausage rolls and embarrassing fiddly snacks that fall all over the carpet.
Party food expert and chef Michael Harwood has devised dishes to gladden the heart of party animals as well as hosts in his new book, Miniature Feasts.
"Gone are the days when you could get away with a bowl of kettle chips and a pineapple hedgehog," he says.
The book boasts recipes to suit every occasion, from pre-dinner nibbles like Stir-Fried Almonds with Whole Spices And Curry Leaves, to more substantial bites for feeding a crowd, such as Pork, Lemongrass And Coriander Skewers or Pissaladiere, a Provencal version of pizza.
* Miniature Feasts by Michael Harwood is published by Book Guild, £16.95. Available now. (with pictures)
CHILLI CON CARNE IN CORN CUPS
(Makes 24)
For the corn cups:
300g masa harina
250ml warm water
2tbsp olive oil
1tsp salt
For the chilli:
250g lean minced beef
1/2 onion, finely chopped
1 tin chopped tomatoes
1tsp toasted ground cumin
1 clove garlic, finely chopped
1 red chilli, de-seeded and finely chopped
1 400g tin kidney beans, rinsed and drained
1tsp cocoa powder
Salt and pepper
To serve:
Sour cream and guacamole
Preheat the oven to 170C/Gas 3. Mix the dry corn cup ingredients in a large bowl and gradually add the water. You may need slightly more or less water, so add a little at a time. Knead to a smooth dough and rest for 30 minutes.
Divide the mixture into 24 small balls and working in two batches press pieces of the dough into each indentation of a 12-hole mini muffin tin until you have a cup shape. Bake for 10-12 minutes and repeat with the rest of the dough. Allow to cool on a wire rack.
Make the chilli by frying off the onion, garlic and spices, followed by the minced beef. When the meat is browned add the tomatoes and cocoa and simmer for 35 minutes. Finish by adding the beans and season well.
To serve, fill the corn cups with chilli and top with guacamole and sour cream - serve hot.
LITTLE SHEPHERD'S PIES
(Makes 12)
150g shortcrust pastry
250g lean minced lamb (definitely not beef)
1 small onion, finely chopped
1 medium carrot, peeled and finely chopped
1tbsp vegetable oil
1tbsp tomato puree
1/2 lamb stock cube
Pinch fresh rosemary, finely chopped
Salt and pepper
4 large potatoes, peeled, quartered, boiled and mashed with a little milk
100g Lancashire cheese, crumbled.
Preheat oven to 180C/Gas 4. Heat the oil in a large frying pan and fry the onion and carrot until slightly soft. Add the lamb and continue to sauté until browned before adding the tomato puree and crumbling in the lamb stock cube. At this stage the mixture will be a little too thick, so add a couple of tablespoons of water - just enough to loosen it as you don't want the mixture to be sloppy.
Check for seasoning and add the rosemary. Set aside to cool. While the mixture is cooking, roll out the pastry to a thickness of about 0.5cm and using a 10cm pastry cutter cut out 12 discs. Gently press the discs into a greased 12-hole Yorkshire pudding tin. Trim away any excess pastry to give a neat edge. Chill the tray for 10 minutes.
Half-fill each pastry case with the lamb mixture and then fork over some mashed potato, making sure you completely cover the meat. Sprinkle a little cheese onto each.
Place in the centre of the oven for approximately 30 minutes, keeping an eye on them to ensure they don't brown too much. When cooked, allow to cool slightly before easing out of the tin and placing on a serving platter.
